Recipe

Cuban black bean soup in the slow cooker

Enjoy delicious south-of-the-border flavours in this simple, but delicious, ham and vegetable soup that does not hold back on the spice!

  • 8 hrs 55 mins cooking
  • Serves 6
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Ingredients

Cuban black bean soup
  • 1 1/2 cup (300g) dried black turtle beans
  • 1 (1kg) ham hock
  • 2 tablespoon olive oil
  • 1 large_piece (200g) brown onion, chopped finely
  • 1 medium_piece (200g) red capsicum (bell pepper), chopped finely
  • 3 garlic cloves, crushed
  • 3 teaspoon ground cumin
  • 1 teaspoon dried chilli flakes
  • 400 gram (12½ ounces) canned crushed tomatoes
  • 2 litre (8 cups) water
  • 3 teaspoon dried oregano leaves
  • 1 teaspoon ground black pepper
  • 2 tablespoon lime juice
  • 1 large_piece (220g) tomato, chopped finely
  • 1/4 cup fresh coriander (cilantro), coarsely chopped

Method

Cuban black bean soup
  • 1
    Place beans in a medium bowl, cover with cold water, stand overnight.
  • 2
    Drain and rinse beans, place in a medium saucepan, cover with cold water, bring to the boil. Boil, uncovered, 15 minutes, drain.
  • 3
    Meanwhile, preheat oven to 220°C (200°C fan forced).
  • 4
    Roast ham on oven tray for 30 minutes.
  • 5
    Heat oil in a large frying pan, cook onion, capsicum and garlic, stirring, until onion is soft. Add cumin and chilli, cook, stirring, until fragrant.
  • 6
    Combine beans, ham, onion mixture, tomatoes, the water, oregano and pepper in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 8 hours.
  • 7
    Remove ham from cooker. When cool enough to handle, remove meat from bone; shred coarsely. Discard skin, fat and bone. Cool soup 10 minutes, then blend or process 2 cups soup mixture until smooth. Return meat to cooker with pureed soup, stir in juice and tomato; sprinkle with coriander. Season to taste.

Notes

Black beans, also known as black turtle beans, have long been a staple food in Latin America and South America. They are commonly used in soups and stews, and are an extremely good source of antioxidants. They have a meaty, dense texture and a flavour similar to mushrooms. To freeze Complete the recipe to the end of step 6. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through.

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